Slow Cooker Enchilada Tacos

You need only a handful of ingredients to make these easy Slow Cooker Enchilada Tacos – making this the perfect dinner for busy nights!

We’re taco fanatics at my house. We make ’em nearly once a week, or at least some variation {sometimes we’ll get really crazy and make a taco salad 😉 }. My usual slow cooker method is for these two-ingredient chicken tacos, but since I had some leftover enchilada sauce hanging out in the fridge, I decided to change things up a bit.

I love quick, easy and delicious dinners that involve very little work on my part.

We like to top ours with queso fresco, some pico de gallo, a bit of fresh cilantro, and a drizzle of sour cream mixed with a bit of lime juice and taco seasoning – but feel free to experiment with your favorite flavors!

Comments

These look amazing! I have a question about the slow cooker levels. Should this be cooked on Low for 4-6 hours, instead of on High for 4-6 hours? Thanks for the recipe. This will be dinner next week!Ellie recently posted..Cappuccino Cookies with White Chocolate

Hi, Ashley. Thanks for this recipe. Looks yummy, and slow-cooker taco meat is my go-to easy dinner. I have a question, though: if I were going to use canned enchilada sauce, would I use a small (10 oz.) can or a big one (28 oz.)? Thanks again. Can’t wait to try this.

This looks so easy and delicious! I’ve bookmarked the recipe to try very soon! I am about 1/3 of the way through a yearlong project to cook and post Weight Watchers friendly recipes on my blog everyday and am always looking for inspiration 🙂Martha recently posted..Leftovers for Breakfast Slow Cooker Casserole